Candied Cinnamon & Sugar Pecans & Almonds

As I look back over this dang blog,

I’ve noticed something.

Once upon a time . . . my pictures really stunk!

Slowly, I’m learning to work in Manual Mode only.

So little by little, I’m trying to replace some of my stinkin pictures!

Oh yes . . . you can still enter to win the 2 Cookbooks giveaway – it doesn’t end until Thursday @ Midnight.

(Giveaway is Now CLOSED)

You need to leave me a comment under this Post:

TWO COOKBOOKS GIVEAWAY & SWEET BABY GIRL LONDYN

Come back though . . . please.

This happens to be one of my favorite recipes,

and just so happens to be . . .

One of my most popular posts.

So I figured, that it only made sense to make these yummy critters today.

I really just wanted to snap a better picture!

I made both Candied Pecans and Almonds today.

Both . . . are equally delicious!

Cashews are also gooooooood.

They only take about 5 minutes to mix up a batch.

Come on . . . Get Off Your Butt . . . I’ll show you.

Preheat your oven to 300 degrees F.

You will need:

Nuts, egg white, sugar, cinnamon, salt and quality vanilla.

Two of my favorites are:

Saigon Cinnamon Powder from Spices Inc.

&

Madagascar Bourbon Vanilla from Marsden & Bathe

I don’t always opt for “name brands,” but trust me . . . these are concentrated & excellent!

I add the vanilla to the egg white and whisk the two together.

Pour it over the nuts.

Take your spatula, and mix until all the nuts are coated well.

Add the cinnamon & sugar mixture.

 Fold it all together until the nuts are evenly coated.

Now,

I suggest that you use either Parchment paper or line a cookie sheet with a Silpat.

I promise you . . . Silpats  are worth the investment!

Almonds need Parchment or a Silpat as well.

Bake the nuts in the center of your oven for 20 minutes.

Note:  Don’t worry when you see the nuts foaming up ….. that’s just fine.

You don’t need to stir at all.

Once they are done, let them cool slightly . . . then remove them with a spatula.

You will have delicious nuts, that cost much less to make at home.

They would also make great Holiday Gifts for friends and neighbors.

It’s coming up . . . soon.

Yikes!!!!!

 

Candied Cinnamon & Sugar Pecans & Almonds
 
Ingredients
  • 1 large egg white
  • 3 cups pecans or almonds or walnuts or even mixed nuts
  • ⅓ cup cinnamon & sugar
  • *For a cinnamon sugar mixture:
  • use one tablespoon cinnamon to ⅓ cup sugar.
  • Be sure to use good quality cinnamon.
  • 1 Tablespoon good vanilla
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 300 degrees.
  2. Whisk the egg white in a cup. Pour the egg whites over the nuts, stirring until the nuts are coated with egg white.
  3. In a small bowl, stir the cinnamon, vanilla, sugar, and salt together. Add the cinnamon sugar mixture to the nuts, a little a time, while stirring.
  4. Spread the coated nuts on an ungreased baking sheet. Bake for 20 minutes without stirring. Use a spatula to remove the nuts from the hot baking sheet immediately. Allow to cool thoroughly before storing in tightly closed container. Store in a cool place.
Notes
My little notes:

Make sure that you use good quality Vanilla & Cinnamon. I happen to double the amount of Vanilla! After putting the syrupy nuts on the silpat lined cookie sheet, then I sprinkle another ¼ cup of granulated white sugar, or raw crystal sugar over those nuts. Place the cookie sheet in the oven, and toss gently half way through. Try to bring the middle out to the corners. The corners always bake faster. Twenty minutes is about perfect in my oven. The nuts will still seen wet, but this is what you need and want. If you over-bake them, the glaze gets dry and falls off the nuts. When the nuts are out of the oven, I take a heat proof spatula, and carefully toss them gently. Make sure that the syrup that is on the bottom of the pan is lifted up and coats the nuts. Leave them in clusters and walk away! Don’t come back and stir them! Let the nuts dry and cool thoroughly!

I promise you will have glorious, beautiful, addictive Glazed Cinnamon & Sugar Almonds. You can also use Pecans, Cashews, Hazelnuts or a mixture of your favorites. I like to buy the bags of whole raw Almonds from Sams Club. Each bag has 9 cups of Almonds. You can 3x the recipe below, and store them in a tupperware type container or share!

CANDIED CINNAMON and SUGAR NUTS

 Ingredients

1 large egg white
3 cups pecans or almonds or walnuts or even mixed nuts
1/3 cup cinnamon & sugar
*For a cinnamon sugar mixture:
use one tablespoon cinnamon to 1/3 cup sugar.
Be sure to use good quality cinnamon.
2 teaspoons good vanilla
1/4 teaspoon salt
Directions
Preheat oven to 300 degrees.
1. Whisk the egg white in a cup. Pour the egg whites over the nuts, stirring until the nuts are coated with egg white.
2. In a small bowl, stir the cinnamon, vanilla, sugar, and salt together. Add the cinnamon sugar mixture to the nuts, a little a time, while stirring.
3. Spread the coated nuts on an ungreased baking sheet. Bake for 20 minutes without stirring. Use a spatula to remove the nuts from the hot baking sheet immediately. Allow to cool thoroughly before storing in tightly closed container. Store in a cool place.

My little notes:

Make sure that you use good quality Vanilla & Cinnamon.  I happen to double the amount of Vanilla!  After putting the syrupy nuts on the silpat lined cookie sheet, then I sprinkle another 1/4 cup of granulated white sugar, or raw crystal sugar over those nuts.  Place the cookie sheet in the oven, and toss gently half way through. Try to bring the middle out to the corners. The corners always bake faster. Twenty minutes is about perfect in my oven. The nuts will still seen wet, but this is what you need and want. If you over-bake them, the glaze gets dry and falls off the nuts.  When the nuts are out of the oven, I take a heat proof spatula, and carefully toss them gently. Make sure that the syrup that is on the bottom of the pan is lifted up and coats the nuts.  Leave them in clusters and walk away!  Don’t come back and stir them! Let the nuts dry and cool thoroughly!

I promise you will have glorious, beautiful, addictive Glazed Cinnamon & Sugar Almonds.  You can also use Pecans, Cashews, Hazelnuts or a mixture of your favorites. I like to buy the bags of whole raw Almonds  from Sams Club.  Each bag has 9 cups of Almonds.  You can 3x the recipe below, and store them in a tupperware type container or share!


 

 

 

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  • cheryl burns - October 4, 2012 - 1:30 am

    Please enter me for your cookbook. MMM love the look of the candied nuts. Your pictures are great!ReplyCancel

  • Sally LaRusso - October 4, 2012 - 7:17 am

    Your pictures are just beautiful! A are all your great recipes. Thanks for this site. Today is my son’s 48th birthday. Maybe that will bring me luck! God bless!ReplyCancel

  • Tina - October 4, 2012 - 7:50 am

    Love this post. Great for gifts for Christmas and your photos make them look beautiful too! Would love a cook book. Enter me please. Thanks for all the great e-mails I get too. Always love to open them to see what the next recipe is.ReplyCancel

  • Tami G. - October 4, 2012 - 8:59 am

    These candied nuts look delicious…will definitely try these for the holidays…so enjoy all your posts I get via email…thank you for all the great recipes you give in each one. I am excited about the cookbook giveaway and would love to be entered…and I would LOVE to win!ReplyCancel

  • Sheri - October 4, 2012 - 8:59 am

    Your new pictures are fantastic! What kind of camera are you using?ReplyCancel

  • Caitlin W. - October 4, 2012 - 10:43 am

    I can’t wait to make these! Please enter me for the Cookbook Giveaway :) ReplyCancel

  • colleen - October 4, 2012 - 12:27 pm

    I cannot wait to make theseReplyCancel

  • Trisha Preece - October 5, 2012 - 1:46 pm

    Jonna,
    I just drool over these pecans as I am walking through the mall at Christmas time. My Husband always reminds me to just keep walking. I am so excited to make my own, and I had no idea that there was such a thing as quality cinnamon. Who knew? Vanilla I can understand but honestly I didn’t know about the cinnamon. I am placing an order tonight for the vanilla, slipats, and the cinnamon. I may just have to order the cute cookbook as well since I missed the deadline for entering your contest. I love your blog, and seriously everything I have tried so far is just divine. Keep up the great cooking, and congratulations on the new baby. We have four daughters as well, and it’s great.

    -TrishaReplyCancel

  • Nana Gillaspy - October 6, 2012 - 9:59 pm

    This nut recipe did make me “get off my butt and bake”. Soon very yummy! Thank u!ReplyCancel

  • Carol - October 10, 2012 - 5:30 am

    Hi Jonna – I knew when I saw the recipe that I had to make these soon, not wait for the holidays. I went out to Costco and bought the largest bag of pecans they had. I had the other ingredients at home. The timing was perfect as we had unexpected company on Sarurday, so I just quickly made a batch, Needless to say, they were yummy and there are no more left. Thanks foe another great recipe!ReplyCancel

  • Cheryl Moses - November 15, 2012 - 8:55 am

    Theses pecans are the best. Cannt wait to make more for the holidaysReplyCancel

  • Stephanie - December 11, 2013 - 2:01 pm

    I have made something similar every year at Thanksgiving for my grandmother. I boil my pecans first. Remove from water, and coat with white sugar and salt, and then deep fat fry them until golden brown. Then coat again in cinnamon/sugar/salt.

    I’m sure the oven ones are little more healthy than mine; but they are requested every year and I actually just got a paid order for them…ReplyCancel

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